20 Next-Level Cheeseburgers to Master

Is this the best burger on the Internet? We think so. This spicy, crispy, cheesy, swoon-inducing smash burger will have you going back for seconds thanks to the cheese and salsa that melt into a queso-like moment and take this burger to the next level.

“This is like a bacon cheeseburger that went to heaven,” says chef Edward Lee, of Whiskey Dry in Louisville. The pimento cheese and sweet bacon jam both melt into one dreamy, messy bite—this is not a burger for the faint of heart (quite literally). Save any leftover spreads for an out-of-this-world grilled cheese sandwich.

For that perfect juicy-on-the-inside and crispy-on-the-outside burger patty, Bryan Mayer suggests keeping your uncooked patties extra cold and only salting them right before they hit the heat. Both tips ensure a super-tender burger, keeping those little bits of fat and moisture inside the beef.

"Although cooking hamburgers to at least 160°—or medium—prevents food-borne illnesses, it robs the meat of its juiciness. That's why I tuck a disk of Roquefort butter into the center of each burger. The butter melts as the burger grills, basting it from within. Another key to a really great burger is to handle the meat as little as possible," says Steven Raichlen.

Brian Perrone was reluctant to put a burger on the Slows Bar BQ menu because he wanted to focus on barbecue. At the insistence of his partners, he came up with this patty melt-style burger topped with smoked Gouda, sweet house-made barbecue sauce and hot sauce-spiked onions. He’s glad he did: It was an instant hit.

“This recipe is for a classic, diner-style burger with all my favorite toppings,” Dennis Prescott writes. “Adding a mustard layer to the beef before frying creates the most insanely delicious crust—you’ll be an immediate convert.”

This burger gets its name from the incendiary ghost chile that’s used to season the meat as well as the pickled jalapeños and hot sauce.

Chef Wesley Genovart makes this over-the-top, Shake Shack–inspired burger with two thin stacked patties, thick-cut bacon, kimchi and a spicy homemade sauce.

This burger recipe from Laurent Tourondel features a homemade tarragon Russian dressing, and we recommend pairing it with a substantial red wine.

Resist the urge to pile on any of the usual toppings—lettuce, tomato, ketchup. "The port is your condiment," explains Adam Fleischman.

“Anyone who loves a good burger has a soft spot for the Big Mac,” says chef Edward Lee. In his ode to the fast food classic, he swaps the middle bun for a crisp fried green tomato that absorbs all of the savory juices from the beef, melty cheese and sweet chile mayo. “More bread is just boring,” he says. “The fried tomato adds crunch and a mild acidity.”

These juicy burgers are topped with a cheese sauce (including both Monterey Jack and pecorino), as well as salsa, sliced pickled jalapeños, and blue corn tortilla chips.

Kyle Bailey makes these cheese-stuffed “Juicy Lucy” burgers with a custom blend of ground rib eye steak and pork fatback, and serves them on homemade herb-butter rolls. This streamlined version for the home cook calls for ground beef chuck and store-bought brioche buns.

These sliders are topped with Stilton cheese, homemade onion jam, and Boston lettuce leaves.

Mixing seasonings into ground beef can make the burgers tough if the meat gets overworked. Chef Michael Symon ingeniously solves the problem by combining seasoned hot Italian sausage with the ground chuck. The sausage gives this cheeseburger, which is adapted from Symon's 5 in 5 cookbook, a great texture as well.

The sauce for these burgers, made with either Colby or cheddar cheese and lager, can be prepared the day beforehand.

The Haven Burger from Greg Daniels is topped with a supremely satisfying mix of creamy, salty blue cheese, tangy pickled onions, sweet roasted red pepper slices, and crisp arugula.

In this play on the classic Italian salad, Grace Parisi kneads basil pesto into ground beef before grilling, then tops the burgers with mozzarella, sliced tomatoes, and even more pesto. 

Brie cheese lovers will appreciate these burgers, which are not only topped with the creamy cheese but also bacon, roasted onions, and lemon mayonnaise.

In this recipe from Grace Parisi, burger patties are topped with a disk of goat cheese and grilled chile relish, and then topped with another burger patty.